Pear Almond Tart Recipe
This Pear Almond Tart Recipe uses either fresh pears or canned pears! I love that because that means I can make it any time of year using canned pears and it tastes just as good. I made this last year for Thanksgiving and it was a big hit with everyone! While this recipe has a lot of steps, if you enjoy baking give this one a try!
- 2 Tablespoons All-Purpose Flour, Plus More For Work Surface
- 1 Disk Pate Brisee
- 1 Cup Blanched Almonds
- 3/4 Cup Confectioners Sugar (Powdered Sugar)
- 1/2 Cup Unsalted Butter, Chilled, Cut Into Small Pieces
- 1 Large Egg
- 1 Teaspoon Salt
- 1/2 Teaspoon Pure Almond Extract
- 1/2 Cup Apricot Jam
- 8 Large Canned Pear Halves, Well Drained, Patted Dry, Thinly Sliced Lengthwise – OR– 4 Fresh Pears, Peeled, Cored And Thinly Sliced Lengthwise
- Preheat the oven to 375 degrees.
- On a lightly floured surface, roll dough to a 12-inch round.
- Fit dough into a 9-inch removable bottom tart pan lifting into and pressing up sides.
- Cut off excess dough by rolling your rolling pin across the edge of the tart pan.
- Place prepared tart pan on a rimmed cookie sheet and bake in preheated oven for 5 minutes.
- In a food processor pulse almond and sugar until finely ground.
- Add butter, egg, flour, salt and almond extract and process until well combined.
- In the bottom of your tart shell spread 1/4 cup apricot jam.
- Spread almond filling over; chill for 15 minutes.
- Arrange pear slices on top in a circular pattern starting at the outside edge working your way to the center.
- Bake for 40 to 45 minutes until crust is golden brown and almond filling is puffed and set.
- Transfer tart, being careful not to push up on the removable bottom of the tart pan, to a wire cooling rack and cool completely in the pan.
- Once cooled, remove tart from pan.
- Melt remaining 1/4 cup apricot jam and brush over tart.
Serves: 8-16 depending on how large or small you slice the tart.
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